First Overnight Cook!

First, thanks to everyone on this forum who via the "search" tool have silently helped me with my new Egg

I've had my Egg since May and have had some very good cooks so far: babybacks, wings, chicken thighs and even pizza. For the holiday weekend, I decided to take another step and do a Boston Butt. I bought an 8 pounder from the local butcher and set up the Egg for the first overnighter. The meat went on about 9PM (which was too early) with the fire reading a steady 240. I watched everything until about 1PM - the Egg held the temp beautifully between 240-255. Only one time did it creep up causing me to adjust a bit. (When everyone states that the lower vent is a credit card width open, they mean it!) I had a temp probe in the dome and the meat and at about 4AM the dome began to drop to about 220. A little wiggle rod work (Thanks Tony!) and everything was back to normal. The alarm went off at 195 degrees at about 8:30 AM. Looks like I expected it to take somewhat longer. Next time I think I'll start the meat around 11PM or so. Anyway, I took it out, foiled it and wrapped it in a towel and into the cooler it went for two and a half hours. Pulled it around 11:30 for a noon-time meal and it was fabulous!!! I am looking into a Digi-Q since while it was not the most eventful overnight cook, it also was not the best night of sleep I've ever had

Also, seems that everyone on here is a bit preferential to "food porn", I made sure to take a couple of pics:

- just out of the Egg -

- ready to wrap -

- Ahhhh...